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Author Notes:I almost called these potatoes "Damned Mashed Potatoes". Any culinary journey that starts by tinkering with your grandmother's recipes surely ends in eternal damnation. My sainted grandmother produces delicious garlicky potatoes by boiling garlic with the potatoes, but I could never incorporate the boiled cloves into the mashed potatoes without having chunks of half-boiled garlic pop up alarmingly on my tongue, disrupting the glorious creaminess of the dish. The fault is entirely mine. And I promise, I will never ever ever mess with the Parker House rolls. Or the pierogis.

As the official title implies, these have some serious garlic power. If you're scared, you can dial it down a notch (I'm making chicken noises at you right now). However, the tang of the goat cheese and parmesan balance it out so it doesn't seem out of place. One last caveat: these are robust, aggressive, feisty mashed potatoes. Don't serve with, say, a consume or a delicate sea bass. They'll be annihilated. These are meant to be served with a hearty stew or a healthily herbed roasted chicken. —Niknud

Food52 Review: WHO: Niknud is a longtime Food52 member who calls Colorado home.
WHAT: Mashed potatoes that have a few tricks up their sleeves.
HOW: Pour ten cloves of garlic browned in butter over still-warm mashed potatoes. Add in two types of cheese (goat! Parmesan!), cream, and more butter (yes, more), then bake in a casserole dish until golden-brown.
WHY WE LOVE IT: They had us at "more butter." Combined with the tangy goat cheese and, well, garlicky-ness of the garlic, these mashed potatoes are bold without being overpowering. We'd like seconds, please. —Kate Robertson

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Serves 4 to 6 as a side

3
pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces

8
tablespoons butter, divided

10
cloves garlic, peeled and finely minced

3 1/2
ounces goat cheese

1/2
cup finely grated Parmesan cheese

Heavy cream or milk, as needed

Salt and pepper to taste

1/3
cup chopped scallions (optional)

Place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 18 minutes.

While your potatoes are cooking, melt 6 tablespoons of the butter in a small sauté pan. Add the garlic and cook (gently!) over low heat. Do not let the garlic brown or burn. You want to mellow out the garlic and infuse the butter with flavor.

When your potatoes are done, drain and transfer them to a large bowl. Pour the butter and garlic over the still warm potatoes and mash well -- I used a fork. As soon as incorporated, add the goat and Parmesan cheeses, and work them into the mixture.

Now start adding your liquid. I use heavy cream because, by now, I've already passed the point of coronary doom and figure I might as well enjoy myself before shuffling off this mortal coil. Add as much liquid as you need to get the consistency you like. I used about a cup, but some people enjoy a creamier potato—it's all up to you.

Add salt and pepper to taste. If you want, you can also stir in the chopped scallions at this point.

Turn the mashed potatoes into a baking dish and dot the top with the remaining 2 tablespoons of butter (yes, more butter). I use a deep dish pie plate, but a 9 x 13-inch baking dish works nicely, as well. Cook in a 375° F oven until the top gets slightly browned and crusty, about 20 minutes.

Quarter potatoes. Steam or boil potatoes with a little bit of salt until tender to the fork test. Drain and mash while hot.(Do not do this in a cuisinart or potatoes will get gluey). Meanwhile,peel garlic. In heavy sauce pan simmer the garlic and butter, covered and over VERY low heat ,until tender and very soft. – ½ hour or more. Be careful not to burn.(This roasted garlic should be very soft and sweet, not at all bitter.) Beat in flour and cook for 2 minutes over medium heat ( to cook the flour and get rid of floury taste); whisk in cream and seasonings, bring to a boil and simmer for 1 minute.Mash mixture in pan with fork or masher, or puree in small processor or blender.Add to potatoes..Add more cream and butter, S & P to taste.

This mixture will be good in the frig for a week or so.Can be made days ahead and reheated in bowl over pan of simmering water, or covered, in microwave.Does not taste good if frozen and defrosted.